National Starch Publishes New Brochure on Optimizing Food Texture

September 16, 2011

The brochure explains how Precisa ingredients can improve the texture of dairy foods, soups, sauces, and salad dressings.

National Starch Food Innovation (Bridgewater, NJ) has published a new eight-page brochure explaining how its Precisa ingredients can improve the texture of dairy foods, soups, sauces, and salad dressings.

The company offers Precisa Cling and Precisa Cream for soups, sauces, and dressings. Precisa Cream is also geared to dairy foods. The ingredients are part of the company’s Dial-In Texture Technology system, which the company says not only creates appealing textures but can also reduce the use of costly ingredients.

“These systems serve two primary purposes-texture transformation and building back texture,” said the company’s senior marketing manager, Suzanne Mutz-Darwell. “Sometimes food processors want to transform the texture of new or existing product to match an industry benchmark, enhance positive textural attributes, or reduce negative textural attributes. And if they’re reformulating for cost, nutrition, or labeling, we can help them build back texture and the eating experience, to ensure their brands continue to be desired by current and future consumers.”

Visit www.foodinnovation.com/precisa to obtain a copy of the new brochure. Hard copies are also available by contacting the company at nstarch@essentialms.com.

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